These stuffed jalapenos are so good. The combination of jalapenos, bacon, and a creamy, cheesy filling is amazing. And you can make them ahead of time!
Stuffed jalapenos are easily one of my favorite snacks. The combination of smoky bacon, spicy peppers, and melty cheese is so incredibly good. In this easy oven-baked version, the jalapenos are filled with a creamy filling of cream cheese and cheddar, wrapped in bacon, and baked into melty perfection. It's the perfect game-day snack!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Jalapeño peppers: Remember to always handle them with gloves! They are quite potent.
- Cream cheese: For the creamiest and tastiest results, use full-fat cream cheese.
- To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
- Cheddar: I use shredded sharp cheddar.
- Bacon: Thinly sliced bacon works best.
- Olive oil spray: I use it to lightly spray the jalapenos before baking them.
Variations
- If you don't enjoy spicy foods, you can make this recipe with mini bell peppers.
- Although it's easiest to buy and use pre-shredded cheddar, I sometimes buy smoked cheddar and grate it myself. The smoked cheese adds a layer of interesting smoky flavor. Smoked Gouda is another good option.
- Instead of cutting the bacon slices in two and wrapping them around the middle of the peppers, you can use a whole slice for each pepper and wrap them all around them. The video below shows the first option. The photos show the latter one.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the peppers in half lengthwise and remove the seeds and membranes. Wear gloves to protect your skin. Stuff the jalapeño halves with a mixture of cream cheese, spices, and cheddar.
Wrap the bacon pieces around the peppers. Arrange the jalapeños on a rimmed baking sheet and lightly spray them with olive oil.
Bake the jalapenos for about 20 minutes in a 425°F oven, then serve.
I substitute the bacon for bacon bits and mix right into the cheese mixture. These are great grilled!
Mary
Read more comments
I substitute the bacon for bacon bits and mix right into the cheese mixture. These are great grilled!Recipe Tips
- Try not to overfill the peppers, or the filling could ooze out while they bake. You might end up with a bit of extra filling, especially if your jalapeños are smaller (3 inches long rather than 4). Save it and use it as a tasty cheese spread!
- To make this recipe without bacon, prep the peppers, stuff them with the cheese, and bake! I have made this recipe both ways, and both options are delicious. Here's what they look like without bacon:
Serving Suggestions
Traditionally served as an appetizer or a party snack, I sometimes make this recipe as a side dish, and no one complains. 🙂
When I serve them as a side dish, I like to serve stuffed jalapenos with a main dish I can bake in the same 425°F oven, such as chicken leg quarters, parmesan-crusted chicken, or baked salmon.
When served as an appetizer or snack, you can add a dip such as blue cheese dressing, ranch dressing, or sriracha mayo.
Storing Leftovers
The leftovers keep well in an airtight container in the fridge for 3-4 days. I store them in glass containers like this one:
You can reheat them uncovered in a 350°F oven. This is one of those recipes where the leftovers are just as good as the freshly cooked dish. By the way, they are also good cold, straight out of the fridge!
To freeze the leftovers, once they are completely cool, arrange them in a single layer on a parchment-lined baking sheet, making sure they don't touch. Place them in the freezer for a few hours until they are completely frozen. Once they are frozen, you can store them in the freezer, in freezer bags, for up to three months. Reheat them directly from frozen in a 350°F oven.
Recipe Card
Bacon-Wrapped Stuffed Jalapenos
Video
Ingredients
- 12 fresh jalapeño peppers - about 4 inches long
- 8 ounces cream cheese - softened
- ½ teaspoon kosher salt -
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 cup cheddar cheese - sharp, shredded
- 12 slices bacon - cut in half crosswise
- Olive oil spray
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Cut the peppers in half lengthwise and use a paring knife and a small sharp spoon to scoop out the seeds and membranes.
- In a medium bowl, use a spatula to mix together the softened cream cheese, kosher salt, black pepper, garlic powder, smoked paprika, and shredded cheddar. Stuff the jalapeños with the mixture, dividing it evenly.
- Arrange the peppers, cheese side up, in the prepared pan. Wrap the bacon pieces around their middle, seam side down. Lightly spray their tops with olive oil.
- Bake the peppers until the bacon is browned, about 20 minutes. Serve them immediately and watch them disappear in minutes!
Notes
- It's a good idea to wear gloves while handling jalapenos. They are quite potent.
- Try not to overfill the jalapeños, or the filling could ooze out while they bake. You might end up with a bit of extra filling, especially if your jalapeños are smaller (3 inches long rather than 4).
- Instead of cutting the bacon slices in two and wrapping them around the middle of the peppers, you can use a whole slice per pepper and wrap them all around the peppers. The video above shows the first option. The photos on this page show the latter one.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven. This is one of those recipes where the leftovers are just as good as the freshly cooked dish.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mary says
I substitute the bacon for bacon bits and mix right into the cheese mixture. These are great grilled!
Vered DeLeeuw says
Sounds amazing, Mary!
Dawn says
Help! I can't stop eating them! They're too darn good!!! 🙂
Vered DeLeeuw says
I can relate! I'm so glad you like this recipe, Dawn!